Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Pucker Up Lemon Cheesecake

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 8 servings/slices Total Time: 2 hr 15 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
  • 1/3 cup + 2 Tbsp lemon juice
  • 1 can (14 oz.) sweetened condensed milk
  • 1 (9 inch) shortbread crust
  • 1 carton (8 oz.) heavy whipping cream
  • 2-3 Tbsp. sugar (I use 2 you may want your whipped cream sweeter)
make it
*FILLING: In medium mixing bowl combine softened cream cheese, lemon juice, and sweetened condensed milk. Mix at medium speed until smooth.

Pour into ready crust. Place in refrigerator for approximately 1 hour or until stiff enough to top with whipped cream.

*TOPPING: In small mixing bowl pour whipping cream, start beating on medium speed until it starts to stiffen. Increase mixer speed to high and slowly add sugar until stiff peaks form. (DO NOT OVER BEAT!)

Top your pie with the whipped cream and refrigerate for about 30 minutes to 1 hour to set the topping.
*For better results with whipped cream, place bowl you are going to use for preparing the whipped cream into the freezer along with your beaters while the filling is setting.
*You can also use Cool Whip instead of the whipped cream above.
*You can also use graham cracker crust or any other cookie based no bake crust.
*I have found that superfine sugar works really well; but you can use regular sugar if that's what you have on hand.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email